 | | Directions |
- Tear both types of lettuce into bite size pieces and toss together; set aside.
- Fry bacon until crispy and then crumble into pieces.
- Heat butter in the bottom of a skillet over medium heat and then add the noodles and slivered almonds; cook until lightly browned. Spread the noodles and almonds out on paper towels to drain excess butter.
DRESSING:
- Combine all ingredients for dressing in a separate bowl and whisk to mix well. Whisk again just before adding to the salad.
- Just before serving add the bacon, noodles, and almonds to the lettuce.
- Pour some of the dressing (do not use all the dressing) over the salad and then toss to coat evenly. Continue to add more dressing until the salad is coated to your taste.
- Serve immediately.
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Prep Time: 45 minutes
Servings: 10
|  | | Ingredients | | - | | SALAD: |
| - | | 1 head iceberg lettuce |
| - | | 1 head romaine lettuce |
| - | | 2 packages ramen noodles (do not use flavor packet) |
| - | | 1/2 cup slivered almonds |
| - | | 7 slices bacon, crumbled |
| - | | 7 green onions diced (optional) |
| - | | DRESSING: |
| - | | 3/4 cup canola oil |
| - | | 3 tablespoons red wine vinegar |
| - | | 1/2 cup sugar |
| - | | 3/4 teaspoon salt |
| - | | 1/4 teaspoon pepper |
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